Gratin of fresh & smoked salmon, beet­root, pota­toes & dill


Diana Henry’s Scandi crowd-pleaser ‘This is easy and very hygge. It’s said that good food is the Scan­di­na­vian an­ti­dote to dark­ness. That’s worth re­mem­ber­ing be­yond Christ­mas, too. God Jul! (Merry Christ­mas!)’

Serves 8 Prep 25 mins Cook 1hr 25 mins

500-600g piece salmon fil­let

200g smoked salmon

850g Maris Piper pota­toes, peeled 475ml dou­ble cream

175ml soured cream 100ml whole milk

450g cooked beet­root but­ter, for the dish

20g dill, roughly chopped green salad or cab­bage, to serve

1 Us­ing a sharp knife, cut the salmon into slices about 5mm thick (if your salmon has the skin on, leave it be­hind as you cut each slice). Tear the smoked salmon into pieces.

2 Cut the pota­toes into wafer-thin slices as if you were mak­ing Dauphi­noise pota­toes. It’s best (and cer­tainly quick­est) to do this with a man­do­line.

3 Heat oven to 180C/160C fan/gas 4 and put in a bak­ing sheet to heat. Mix the dou­ble and soured creams and the milk in a large pan, and bring al­most to the boil. Add pota­toes and cook gen­tly for 5 mins, care­fully turn­ing over from time to time. Cut beet­root into slices about 2mm thick.

4 Sea­son the pota­toes and cream and but­ter a bak­ing dish – mine was about 22 x 30cm. Spoon half of the pota­toes into the dish and spread them out. Put half the beet­root on top of that, then half the fish; sea­son and add half the dill. Now add the rest of the beet­root and fish, again sea­son­ing and adding the dill. Spoon the rest of the pota­toes on top. You don’t need to ar­range the top layer of pota­toes nicely un­less you want to – on Christ­mas Eve I can think of more ur­gent things to do.

5 Bake for 1 hr, or un­til the pota­toes are com­pletely ten­der and the top is bub­bling, it may need an ad­di­tional 10 mins. Serve with a green salad or, if you want some­thing more com­fort­ing, cab­bage.

PER SERV­ING (8) 641 kcals, fat 49g, sat­u­rates 25g, carbs 25g, sug­ars 8g, fi­bre 3g, pro­tein 24g, salt 1g

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